The Fast Track Product Sensory Development Program gives consumers the opportunity evaluate new products in an environment that allows the culinary team to make immediate product modifications while in field.
Products are fine-tuned in an iterative quantitative/qualitative process in order to develop the best possible product to subsequently test in a quantitative environment.
The program has been proven very successful in identifying product modification requirements and identifying successful product introductions.
From test to in-market within weeks!
Fast turn-around results. Preliminary quantitative results are delivered within days of the end of field, and a complete final report available within a week.
Utilizes your product sensory research budget more efficiently
Saves research resources against a potentially weak product.
Pre-test new sensory products prior to a full scale product test.
Utilize a full commercial test kitchen and reach a national sample.
Provides preliminary operational test to determine if product builds can be efficiently and effectively produced in a real-time restaurant style environment.
Provides operational insights into the product line and product preparations in structuring the product build.
Chudnoff Associates, Inc.
7 Plaza Nine
Manalapan, NJ 07726